May 28, 2016
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beans, Black Beans, Pork, Pork Sausage, Vegetables, Pumpkin , Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Canned Tomatoes more
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"From our Saturday newspaper. Times are estimated."
Cut pumpkin into large chunks, brush with some of the oil and roast in a 200C oven for 30 minutes.
Peel and cut the pumpkin into 3cm chunks.
Simmer the beans in plenty of salted water for 30 minutes.
Heat the rest of the oil in a large saucepan and add the carrot and the onions and sweat the vegetables until they are softened but not coloured.
Combine vegetables, beans, garlic, tomatoes, pumpkin, salt and pepper and the stock and simmer for 20 minutes, stirring occasionally.
Grill or fry the sausages until golden brown and add to the soup with the parsley
Serve with crusty bread.
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